ArticleACS omega2026
Potential of Dairy Coproducts in Wood Modification: Dimensional Stability and Mechanical Properties.
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Chemical modification of wood using citric acid and polyols is a promising biosourced route to improve dimensional stability. However, conventional polyols can be costly and are derived from food-grade resources. Dairy coproducts such as whey and whey ultrafiltration permeate represent abundant, low-value side streams rich in carbohydrates and nitrogenous compounds that could act as sustainable polyol substitutes. Whey ultrafiltration permeate was already investigated for wood modification. However, sweet whey was not yet investigated. In addition, a direct comparison was not yet made with wood modified with only citric acid. Such a comparison would help to better understand the mode of action of these dairy coproducts and their advantages compared to citric acid, which is already well known in wood modification. Therefore, this study aimed to evaluate the potential of these coproducts as a source of polyol, alone or combined with citric acid, to improve the physical and mechanical performance of Scots pine (
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